Uncovered this digging a couple steaks out of the freezer. Typically we'd slow simmer on the stovetop with sauerkraut.
Giving thought a indirect smoke on the Egg. Thoughts on this? Note the casing is some thick red thing, not a regular sausage/brat type casing.
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
Comments
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
"For the record, I took a critical thinking test once and did quite well." - Pete Prescott
I de-cased one and grilled it. I did it hot and fast, and it was ok, but not great. If you heat it enough to get the fat to soften up, you lose all the water. That non-edible casing holds the water in. Once the water is out, they get dry and crumbly pretty fast. At least the one I grilled did.
Good luck!
@fishlessman - This sounds really good, have a recipe you can post?
Season with rub. Smoke 275 deg. or so.
I put bbq sauce on the last 15 minutes or so.